Keshi Yena Curaçao Style

About This Recipe

While Aruba and Curaçao both claim Keshi Yena, the Curaçaoan version typically features shredded chicken with a distinctive sweet-savoury balance from raisins, prunes, and a touch of ketchup alongside olives and pickled vegetables. The cheese is often baked in individual ramekins rather than a whole wheel on the island, making it a popular restaurant presentation.

Ingredients

Serves 6

• 400 gshredded cooked chicken
• 300 gthinly sliced Edam cheese (to line ramekins)
• 3 tbspraisins and sliced prunes
• 2 tbspgreen olives and capers
• 2 tbspketchup and Worcestershire sauce
• 2 largeeggs, beaten

Instructions

1. 1

   Make the filling

   Mix shredded chicken with raisins, prunes, olives, capers, ketchup, Worcestershire, salt, and pepper. Stir in beaten eggs.

2. 2

   Line ramekins

   Lay overlapping slices of Edam cheese to fully line 6 greased ramekins, leaving overhang.

3. 3

   Fill and seal

   Pack filling into each ramekin, fold the cheese overhang over the top to seal.

4. 4

   Bake

   Place ramekins in a bain-marie and bake at 175 °C for 35–40 minutes until set and golden. Unmould to serve.

Variations

• •

  Use smoked fish instead of chicken for a coastal variation.

• •

  Add diced plantain to the filling.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 3 days; reheat in oven at 160 °C.

Frequently Asked Questions